Supreme of Chicken
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Better served cold than hot.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 182. The excerpt below is the record exactly as published.
Supreme of Chicken. — It used to be the custom to allow six chickens and a whole tongue for this dish, which, although not so wasteful as Lord Alvanley’s Supreme of les sots y la-issent, was very extravagant. One large fowl is quite enough for a Supreme if cleverly managed. Take the fillets from the breast and wings of the fowl, trim them into twelve delicate little fillets. Lay them on a wet board, and bat them with the wet cutlet-bat. Butter a saute-pan, and melt a little butter at the bottom of it. Put the fillets of chicken in, with a squeeze of lemon-juice, and a very little salt, lay a buttered paper over them, and cook them in the oven for eight minutes
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Cook this with the app: pantry check, scaling, and the assistant.